1 pound spiral pasta
2 cups water
1/4 cup nutritional yeast
1 tablespoon garlic powder
1 tablespoon onion powder
3 tablespoons flour
1 tablespoon vegan buttery spread
2 cups vegan chorizo (I use soyrizo)
1-2 tablespoons oil
1/2 onion, diced
1 cup corn (frozen works great!)
1 can (14 ounce) diced tomatos in juice
1. Start by boiling a big pot of water to cook all the noodles. While you wait for the water to boil, you can work on the other parts of the recipe. Once the water is boiling, cook pasta until done, about 7-10 minutes depending on type.
2. Meanwhile, make the cheeze sauce. Add water, onion and garlic powders, buttery spread, nutritional yeast, and flour to a blender and mix well. I guess you can do this in a bowl, but I like using my blender.
3. After the sauce is ready, heat a very large skillet. Add oil and onions and cook onions until softened. Add vegan chorizo and stir around until hot. Add tomatoes, corn, and cheeze sauce mix. Stir well and simmer 5 or so minutes until the sauce thickens slightly.
4. At this point the pasta should be done. Drain the pasta and then carefully mix it all into the cheeze mix in the skillet. Heat a little bit longer to let the flavors mix together.
Serve with some salsa, tofu sour cream, or avocado slices. Yum!
I don't add salt to most of my cooking. You might want to try a little and see if you would like some salt in this or other seasonings. The cheeze/tomatoes really help mellow out the soyrizo, so it isn't as spicy as it normally is when it is more "concentrated" in a dish.